Saturday, 18 July 2015

Caramel Cupcakes Recipe


As you probably know, Salted Caramel goodies have marched into the societal limelight, and seem to be loved by everyone. I must admit, I do love a bit of a salted caramel treat (or more truthfully a lot of) in the form of a soft delicious cookie or fluffy cupcake. However, I thought I would try out reverting back to simply caramel in all its glory when I saw a recipe for Caramel Cupcakes in the Primrose Bakery cupcakerecipe book.

If you have a love for caramel or salted caramel then these are definitely for you. They taste just delicious, and although take a little bit more effort to make than your everyday cupcake, they are absolutely worth it! These cupcakes are sweet as candy (literally) and have a soft and delicate texture. What’s more, the decoration makes them look almost too good to eat. Almost.



With recipes that are more complex than normal, I find it’s best to prepare the ingredients beforehand so you can concentrate on the instructions.



Aren’t ovens wonderful creations turning yummy gloopy mixture into fluffy goodness…



Make sure you let the cakes cool in the tins before transferring them to a wire rack. Then make sure you let them cool completely before decorating.



When I went to the shop to buy the ingredients for these cakes, I was on a Daim bar hunt and instead came across something far better… Cadbury Dairy Milk with Daim bar in it! I also discovered Dairy Milk bars that I had never seen before – Chips Ahoy and Nutty Caramel. I’ll definitely have to find a way to get these into a delicious recipe!


To decorate, you can use caramel buttercream icing (recipe below) or a simple vanilla frosting would work (but not as well, and seeing as you’ve come this far you might as well go to the effort of making the delicious matching buttercream too!) Then I finely chopped a Cadbury Dairy Milk dime bar to sprinkle on top, and drizzled the cakes with the leftover caramel sauce. Scrumptious.






For me, going to the extra effort with these cupcakes was totally worth it. I also gave half of them away as a birthday present for my aunty, so spending my whole day baking was worth it!


Do you prefer salted caramel or prefer to stick to the original plain caramel? Do you too spend your weekends baking away special cakes like these to make Monday mornings more bearable? I’d love to hear about it in the comments section…



Enjoy!

Emma x 






Recipe

Yield: Makes 12 cupcakes
Difficulty: Medium
Preparation time: 30 minutes
Cooking time: 25 minutes 
Decoration time: 30 minutes
Total time: 1 hour 25 minutes

For the Caramel Cupcakes
  • 100g unsalted butter, at room temperature
  • 120g light soft brown sugar
  • 120g dark soft brown sugar
  • 2 large eggs, free range or organic
  • ½ teaspoon good quality vanilla extract
  • 125g self-raising flour, sifted
  • 120g plain flour, sifted
  • 75g caramel sauce, ready-made (there is a brand called Vatrine, which is black in colour), or see Caramel Sauce recipe (below)
  • 50ml double cream

  1. Preheat the oven to 160ºC fan/180ºC/350ºF/gas mark 4 and line a 12-hole muffin tray or three 12-hole mini muffin trays with the appropriate size cupcake cases. If making your own caramel sauce, make it first as it needs to cool before you use it.
  2. In a large mixing bowl cream the butter and sugars until pale and smooth, which should take about 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition. Add the vanilla extract.
  3. Combine the flours in a separate bowl. Add one third of the flours to the creamed mixture and mix until the batter just comes together. Add the caramel sauce and beat well. Add another third of the flour and beat until it just comes together. Add the double cream and again beat well. Add the remaining flour and beat until the mixture is combined.
  4. Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes – it should come out clean.
  5. Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, ice with caramel buttercream icing. Crush a couple of dime bars and sprinkle over the cupcakes. 

For the Caramel Sauce (This makes about 75ml – enough to use in the cupcakes)
  • 250g golden caster sugar
  • 135ml water

  1. Put the sugar and 5 tablespoons of the measured water in a heavy saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and cook over a high heat for about 10 minutes, after which the mixture should be dark amber in colour.
  2. Remove the pan from the heat and leave to cool slightly. Stir gently to help it cool but take great care as the sugar is extremely hot – this might be best done by holding the pan away from you over a sink.
  3. Once the mixture has cooled slightly, add the remaining water to the mix and continue stirring. Again hold the pan away from you when adding the water as it may spatter.
  4. When the sauce is completely cool, pour into a bowl and cover until ready to use. Any unused sauce can be stored in an airtight container for up to a week.

For the Caramel Buttercream Icing
  • 60g unsalted butter, at room temperature
  • 6 tablespoons milk, at room temperature
  • 220g light, soft brown sugar
  • 240g icing sugar, sifted
  • ½ teaspoon good-quality vanilla extract
  • Double cream, as needed

  1. Place the butter, milk and brown sugar in a heavy saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for one minute.
  2. Remove from the heat and stir in half of the icing sugar. Leave the mixture to cool slightly, then add the remainder of the icing sugar and the vanilla extract and stir until it thickens to the desired consistency.
  3. This icing is best used immediately. If you do need to make it in advance, or if you have some left over, thin it with a little double cream and beat well before using. Alternatively, heat the icing for 10 seconds in a microwave.


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